From inthekitchenwithkath.com
(Adapted from a recipe in Jasper White’s Cooking from New England)
My 3 medium yellow beets weighed about 9 ounces, total, with the greens and roots trimmed.
Serves 2
2 – 3 medium beets (6 – 9 ounces total)
8 ounces baby spinach
2 slices thick bacon, cut in half lengthwise and then into small pieces
1½ teaspoons oil
½ medium onion, cut into medium (½ inch) dice
1 tablespoon white balsamic vinegar
Serve with Salt and freshly ground black pepper, to season to taste
1. Peel the beets and cut them into ½-inch sticks. Bring a pot of water to a boil. Add a spoonful of salt and the beets. Boil until tender, about 8 minutes. Drain and rinse with cold water.
2. Cook the bacon in a large skillet.
3. Add the oil and the onion and cook for a couple of minutes, just until the onion is starting to get tender.
4. Add the vinegar and the beets and cook, stirring, for just a minute or so.
5. Add the spinach and toss it with the other ingredients until it just starts to wilt. (Mr. White says, “Move very fast or you will have a cooked vegetable, not a salad.”)
6. Serve with salt and black pepper to season to taste.